Tostones & Huevos Recipe

Prep plantains

Peel the plantains: cut off both ends, make a shallow lengthwise slit through the thick peel and pry the skin away with your thumb. Slice each plantain into 1-inch thick diagonal or straight pieces (about 8–10 pieces from 2 plantains).

Heat oil

Pour 2–3 cups vegetable oil into a heavy skillet or Dutch oven to reach about 1–1.5 inches deep. Heat over medium-high until the oil reaches 350°F (175°C) or is shimmering. If you don't have a thermometer, test with a small piece of plantain: it should sizzle immediately.

First fry (cook through)

Working in a single layer, add plantain slices to the hot oil (don't overcrowd). Fry 2–3 minutes per side until the exterior is pale golden and the interior is tender. Use a slotted spoon to transfer to a paper towel-lined tray to drain.

Flatten

Let the fried plantains cool for 1–2 minutes until safe to handle. Place each piece between two squares of parchment or wax paper (or a clean kitchen towel) and gently flatten to about 1/4-inch thickness using a tostonera, heavy flat-bottomed glass, or the bottom of a small skillet. Don't smash them completely—keep them intact.

Second fry (crisp)

Return oil to medium-high heat. Fry the flattened plantains 1–2 minutes per side until golden brown and crisp. Drain on fresh paper towels and immediately season with 1 tsp fine sea salt (or to taste). If desired, brush lightly with 1 tsp neutral oil for extra sheen.

Heat pan

While the second fry is finishing, heat a nonstick skillet over medium-low heat and add 2 tsp butter or olive oil, allowing it to melt and coat the pan.

Fry eggs

Crack 2 eggs into the skillet. For sunny-side-up: cook gently until whites are set but yolks still runny, about 3–4 minutes; cover the pan for 30–60 seconds if the tops need to set. For over-easy: cook until whites set, flip carefully and cook 20–30 seconds more. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.

Finish

Remove eggs from pan with a spatula and keep warm on a plate while you finish plating the tostones.

Whisk together 1/4 cup mayonnaise, 1 tbsp fresh lime juice, 1/2 grated garlic clove, 1/2 tsp hot sauce (optional), and 1/8 tsp salt in a small bowl. Taste and adjust acidity or heat. Set aside.

Arrange 4–6 tostones on each serving plate (depending on size). Top each plate with the fried eggs, or place eggs on top of a stack of 2–3 tostones for a composed dish.

Drizzle or serve the garlic-lime sauce on the side. Garnish with chopped cilantro or scallion and serve with lime wedges to squeeze over the eggs and tostones.

Serve immediately while eggs are warm and tostones are crisp.